Tamale Pie
Give yourself a head start with Quick-Start® Home Style Chili to make this savory pie creation.
Recipe provided by Greg Black
University of Iowa
Serving size: 1 cup
Instructions
| Ingredient |
Quantity |
Instructions |
| Quick-Start® Home Style Chili |
2 pouch
|
Prepare Quick-Start® Home Style Chili according to package directions with the ground beef. Pour chili into full hotel pan, 2-inches deep; set aside to cool. |
| Ground beef |
2 lb.
|
|
| All-purpose flour |
2 lb.
|
Sift flour, cornmeal, sugar, baking powder, salt and cumin together in bowl. Combine in separate bowl, milk, butter, eggs, jalapeño and cilantro. Pour liquid ingredients over flour mixture. Mix until just blended. Spoon batter evenly over chili in pan. |
| Yellow cornmeal |
24 oz.
|
|
| Granulated sugar |
1/2 cup
|
|
| Baking powder |
8 tsp.
|
|
| Kosher salt |
5 tsp.
|
|
| Ground cumin |
1 tbsp.
|
|
| Whole milk |
3 cup
|
|
| Butter, softened |
3/4 cup
|
|
| Large eggs, beaten |
4 each
|
|
| Jalapeño pepper, minced |
4 each
|
|
| Cilantro, coarsely chopped |
1 cup
|
|
| Cheddar-jack cheese, shredded |
12 oz.
|
Bake in 350 F conventional oven (300 F convection oven) about 30 minutes or until cornmeal topping is cooked through. Sprinkle with cheese. Return pan to oven; bake until golden brown. Cut pan 5 x 8; serve warm. |
|
|
|
Nutritional Information Per Serving
| Calories — 388 |
Protein — 15.1g |
SatFat — 6.4g |
| Fat — 13.5g |
Carbs — 51.8g |
Fiber — 5.8g |
| Iron — 4.2mg |
Sodium — 1258mg |
Potassium — 499mg |
| Zinc — 0.8mg |
Vitamin A — 832IU |
Riboflavin — 0.3mg |
| Niacin — 3.6mg |
Calcium — 264.6mg |
Cholesterol — 58.3mg |
| Vitamin B6 — 0.1mg |
Vitamin B12 — 0.2mcg |
Thiamine — 0.4mg |
| Phosphorus — 382.8mg |
Folate — 45.6mcg |
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